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  • 1 Çukurova University, Faculty of Agriculture, Department of Food Engineering 01330 – Adana. Turkey
  • 2 Çukurova University, Faculty of Agriculture, Department of Food Engineering 01330 – Adana. Turkey
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Free and bound aroma (precursors) compounds of the Muscat of Alexandria wines and the effect of skin contact (7 h, at 15 °C) on aroma composition have been investigated. The aroma compounds, extracted with the pentan-dichloromethane (2:1) method and Amberlite XAD-2 resin, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 41 free volatile compounds (12 esters, 8 acids, 7 terpenes, 5 alcohols, 4 phenols, 3 C-6 compounds, 2 carbonyl compounds) and 28 bound compounds (10 terpenes, 2 alcohols, 2 C-6 compounds, 5 fatty acids, 6 phenols, 2 C-13 norisoprenoids, 1 carbonyl compound) were identified in Muscat of Alexandria wines. Skin contact treatment increased the total free and bound aroma compound levels, and improved the wine quality by affecting the intensity as well as the quality of aroma.

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